My Whole 30 week 2 has come and gone and I realized I forgot to post a recap at the end of it (whoops!). I’m happy to say that it has definitely gotten easier. My meals have been pretty spot on, I’ve continued to dedicate 30 minutes a day to working out and that nasty headache from the 1st week was finally gone!!! I also feel more energized when I’m working out and I have been lifting heavier weights and pushing myself each day.
Of course I’ve had a lot of challenges along the way but since I always plan ahead of time, I was able to deal with sticky situations. Monday nights are always reserved for dinner with D’s parents so that means yummy non-paleo Filipino food and ricceeee! So I prepared some cauliflower rice and vegetables ahead of time to take with me and share with everyone. I told my in-laws I was eating healthy (explaining paleo would be a little complicated) and they were so sweet to buy me some grilled fish to eat 🙂 They thought I was weird for eating cauliflower rice but they tried some and mixed it in with their regular white rice. lol
Thats a good example on how being prepared is important especially when doing the Whole 30! The same scenario happened for Father’s Day when we ate out for dinner but I had my eye on the prize and ordered some grilled catfish and vegetable skewers.
My love affair with plantains continues and since I always have a few pieces on hand, I’ve decided to share my recipe for making Tostones. I also made some Mofongo which uses Tostones as a base and is mashed with garlic and EVOO. Enjoy both with some garlic infused ghee on the side and I can guarantee you won’t have a problem finishing the entire plate!
- Mix together cold water and ¼ tsp sea salt in a bowl until the salt is dissolved. Add the sliced plantains and let it soak for 30 minutes.
- Drain plantains and pat dry with a paper towel.
- Add coconut oil to a cast iron pan over medium heat. Add plantains one by one making sure they are not touching each other so it cooks evenly. Fry for 5 minutes. Flip to the other side and fry for another 5 minutes. Remove from the pan and drain on paper towels.
- Grab one piece of fried plantain and using the flat bottom of a small bowl or drinking glass, gently press onto the plantain in a clockwise motion until it is flattened to about ¼" thick. Do this for the rest of the fried plantains.
- On the same pan that is kept on medium heat, fry the flattened plantains for a second time, about 2 minutes each side. Remove from heat and drain on paper towels. Season with some coarse ground sea salt.
- While the tostones are cooling, melt ghee in a small saucepan on low heat. Once the ghee is hot, add minced garlic and cook it for 2 minutes. Stir frequently so that it does not burn and stick to the bottom. Remove from heat and drizzle on top of the tostones or serve on the side as a dip.